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Showing posts from October, 2017

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Great Tastes - Mutton Rogan Josh

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  Recipe from Ruby's Kitchen ( as prepared in Kashmir ) Ingredients Mutton----1/2kg Hing (Asafetida) – 1/4 teaspoon Cinnamon (darchini)- 2 pieces (1” each) Clove (labanga) - 5 pieces Black cardamom (boro elaich) - 3 pieces Whole black pepper  1/2 teaspoon Juice of one whole large onion coriander powder - 1 teaspoon Cumin powder - 1 teaspoon Ratan Jote  - 1 teaspoon Kashmiri Mirch powder – 2/3 Tsp Hung Curd   250gm Fennel  powder - 1teaspoon Ginger powder - 2 teaspoon Vegetable oil – 1 tablespoon Boil 500 gm mutton in roughly 500ml water until soft and keep the stock and the mutton aside. Put a large pan on the gas and add oil. When the oil is hot (but not smoking), add the whole garam masala and black pepper. When the spices start popping, add the meat and slowly add the onion juice. Stir fry on low heat. When meat becomes almost dry and the onion juice has been completely absorbed, add hung curd, coriander powder, cumin powder, fennel powder, asaf...

Cinque Terre

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ITALIAN RIVIERA Simply enchanting! A sight that provokes a longing to return again and again. As our train passed through a series of tunnels after La Spezia and was about to enter Riomaggiore station, the openings in the tunnel walls provided a fleeting view of the precipice leading almost vertically down to a spectacular expanse of blue Mediterranean.Crystal blue, totally different from colours of seas I have seen so far. So distinct that this shade of blue has come to be known as Mediterranean Blue . Riomaggiore is one of the five villages on the rugged portion of Italian Riviera. The other four villages are Monterosso al Mare, Vernazza, Corniglia and Manarola. All these five villages and the surrounding hillsides dot the Riviera and belong to Cinque Terre (meaning ‘five lands’) National Park – a UNESCO World Heritage site. Since almost thousand years from now, residents of these villages carved terraces on the rugged and steep rocky lands right upto the cliffs. These heavil...